Marios Chatzidimitriou, M.Sc.

- Scale of Command & Financial Accountability: Exercised comprehensive P&L accountability for a high-volume premier concept yielding eight-figure annual net sales, directly supervising a cross-functional team of 90+ front-of-house (FoH) and back-of-house (BoH) hospitality professionals. - B2B Marketing & Guest Acquisition: Initiated targeted local business community engagement and direct outreach programs with luxury hotel concierge networks, successfully capturing high-end corporate and premium transient demographics to drive top-line revenue. -Rebranding & Guest Experience Transformation: Orchestrated a comprehensive brand realignment focused on elevating the holistic guest experience, modernizing service touchpoints, and shifting market perception of the asset. -Cultural Reset & Restructuring: Dismantled informal legacy power structures to re-align operational accountability and install a transparent, merit-based workspace culture. -Performance-Driven KPIs: Engineered and deployed rigorous key performance indicators (KPIs) for the front-of-house team to quantitatively measure service quality, hospitality precision, and floor efficiency. -Systemic Training Frameworks: Instituted comprehensive staff development and high-touch training modules, driving frontline execution to an elite 4.9 out of 5.0 benchmark with a 94% guest recommendation rate. -Rapid-Velocity Turnaround: Stabilized fragmented independent property operations, accelerating aggregate guest satisfaction metrics from a baseline 4.0 performance level to a sustained 4.8+ rating within a 28-day deployment window. -Operational Workflow Optimization: Formulated new front-of-house standard operating procedures (SOPs) and restructured the floor management deck to reduce friction and optimize multi-tier service functions, including high-volume main dining and private events.

- Owned full P&L and day-to-day operations of Milos Group’s flagship NYC location, leading an eight-figure annualized revenue business with sustained high-volume service (300–400 lunch / 500–700 dinner covers weekly). - Drove consistent performance against executive forecasts, actively managing labor, purchasing, and service execution through disciplined planning, real-time floor leadership, and tight variance control. - Directed labor strategy across a 100+ person FOH/BOH organization, balancing cost discipline with service integrity, operational continuity, and long-term team sustainability in a high-pressure environment.- - Established purchasing and inventory cadence, including bi-weekly wine procurement, aligning inventory flow, cash management, and operational readiness while normalizing costs. - Built and enforced a culture of accountability and clarity, implementing coaching, documentation, and standards consistency; partnered closely with HR on compliance, performance management, and structured communication. - Served as a stabilizing executive presence within a demanding, legacy-driven organization—maintaining guest experience, team alignment, and operational rhythm amid competing priorities and elevated expectations. Results & Recognition - Promoted from Floor Manager to General Manager within 18 months based on leadership presence, operational command, and reliability under pressure. - Sustained a 4.8 OpenTable rating; earned OpenTable Diners’ Choice Award within first year as General Manager.

- Led day-to-day FOH execution in a high-volume flagship dining room; ensured consistent adherence to Milos service standards, pacing, and floor discipline. - Partnered with Maître d’ on reservations strategy, floor plans, and seating controls to optimize flow, turns, and guest experience. - Delivered real-time coaching and shift leadership across captains/servers/support teams; ran pre-shifts aligned to VIPs, pacing targets, and service priorities. - Owned service recovery: proactive table touches, escalation management, and guest satisfaction controls during peak volume. - Maintained visible leadership presence on the floor; stepped into execution as needed (table resets, order support, wine service coordination, pacing control). - Conducted operational walkthroughs and cleanliness audits (dining room, restrooms, service stations) to protect brand presentation and compliance. Core KPIs: guest satisfaction, table pacing/turns, reservation flow, service recovery, labor deployment, VIP handling. Result: - Promoted from Floor Manager to GM within 18 months.

- Managed FOH operations across four themed restaurants in a five-star resort; reported to Hotel GM and F&B leadership. - Led multi-role service teams (Sous Maîtres, Captains, Hosts, Servers, Bussers, Room Service, Cashiers) across multiple outlets. - Owned reservations management, daily seating plans, pacing strategy, and service flow to maximize guest satisfaction and outlet performance. - Ensured HACCP/ISO compliance through audits, cleanliness controls, and operational discipline. - Coordinated inventory and ordering via electronic requisitions; partnered with Housekeeping/Warehouse/Maintenance to maintain supplies and equipment readiness. - Built consistency through daily pre/post shifts focused on standards, guest feedback, corrections, and continuous improvement.

- Selected as Captain for the pre-opening and launch of Milos Hudson Yards; supported training, service rehearsals, and opening-readiness execution. - Operated in a high-volume dining room supporting multiple table turns while maintaining premium service standards and composed guest experience. - Led server and busser execution during service: delegation, pacing control, inter-station communication, and coordination with kitchen/management. - Supported VIP accommodations, special requests, and menu guidance; modeled service standards and mentored junior staff.

- Full-time server in a high-volume, SOP-driven upscale dining operation (former TAO Group environment) serving high-net-worth and international clientele. - Earned Employee of the Year recognition for consistent execution, professionalism, and guest experience delivery. - Delivered high-throughput service in a 300-seat restaurant supporting multiple turns through pacing, meal advancement, and communication discipline. - Built consultative selling strength across fish-by-the-pound service and a 200+ label wine program; developed fluency in discretion and expectation management.

Fulltime Server Position with server training responsibilities: - Worked with and gained knowledge of classic Greek seafood cuisine as well as Greek wine labels. - Gained familiarity with the New York City business crowd as well as it's dining and service preferences. - Acquired experience in training new staff members.

Server at a busy boutique steakhouse in Nassau County. Limited seating capacity meant that I needed to turn my tables very fast to generate a profit. Gained a lot of experience with classic American steakhouse fare food as well as Californian red wines; got to know major recognized wine brands.

▪ Managed over forty (40) properties in Brooklyn, New York; residential, commercial, and mixed-use real estate. ▪ Accounting; Budget responsibility over day to day operations. Tracked and kept detailed records of fund inflows and disbursed payments to contractors and vendors. ▪ Resolved a variety of emergent issues by mediating between owners and tenants. ▪ Liaised with local, state, and federal authorities and agencies to resolve issues in pertinent to the properties under management. ▪ Coordinated with legal professionals to resolve owner/tenant disputes or to enforce contract agreements, settlements, or court stipulations. ▪ Collaborated with banking professionals in securing loans and mortgages. ▪ Drafted, reviewed and finalized leasing agreements, attachment riders, release agreements, and case-specific contracts.

- Managed the Recruitment Department; rationalized human resources management by assigning functional role and duties according to the men's individual skills and capabilities aiming to maximize efficiency. - Frequent inter-branch and inter-departmental collaboration on recruitment and operations project management. - Assumed command of Company level formations for the purposes of day to day operations and training. ------------------------------------------------------------------------------------------------------------- Δόκιμος Έφεδρος Αξιωματικός στο Σώμα Στρατιωτικών Νομικών Συμβούλων (ΣΣΝΣ). Αξιωματικός Στρατολογίας στο Κέντρο Εκπαίδευσης Νεοσυλλέκτων Ρεθύμνου στο 547 Αερομεταφερόμενο Τάγμα Πεζικού. Παράλληλη ανάληψη καθηκόντων διοικητού Λόχου. Απολυθείς ως έφεδρος Ανθυπολοχαγός (ΣΣΝΣ).